Meyer Lemon Sherbet

by Leslie on April 26, 2012

All that talk about orange sherbet on Sunday’s Mad Men has had me craving sherbet this week. It was my favorite dessert growing up. Well, rainbow sherbet actually, but what 8 year old doesn’t prefer a rainbow colored dessert? I was just as shocked as Don when Megan didn’t like it in the episode. I would’ve left her in the parking lot too. How do you not like orange sherbet? Although to her defense, it was an odd shade of orange and served at a HoJo’s.

For my sherbet, I decided to class it up a bit by using meyer lemons rather than oranges. Meyer lemons are a cross between a lemon and an orange so they give the sherbet an slight tartness and a bit of sophistication I think. It’s so good I dare say meyer lemon sherbet would have Megan singing Zubi Zubi Zu!

Meyer Lemon Sherbet
Adapted from the lemon sherbet recipe in The Perfect Scoop

3 cups whole milk
1/2 cup sugar
1 meyer lemon, preferably unsprayed
1/2 cup meyer lemon juice (from 3 meyer lemons)

In a medium, nonreactive saucepan, mix 1 cup of the milk with the sugar. Grate the zest of the meyer lemon directly into the saucepan. Heat, stirring frequently, until the sugar is dissolved. Remove from the heat and add the remaining 2 cups of milk, then chill thoroughly in the refrigerator.

Strain the milk mixture to remove the zest. Stir in the meyer lemon juice. If it curdles a bit, whisk it vigorously to make it smooth again. Freeze in your ice cream maker according to the manufacturer’s instructions.

Serve with lightly sweetened blueberries.

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